One Saturday morning I was in the kitchen, doing the usual morning chores when this idea occurred to me: lemon poppy seed waffles.
I love lemon poppy seed anything. And I love waffles. Why not combine them? Plus, I had some buttermilk to use up. This was the perfect way.
To make the best waffles, you need a lot of butter. It’s butter that makes waffles so light and crispy. They’ll be “okay” without so much butter, but just not as good. I’ve also found that soaking the flour the night before — which I didn’t this particular time — makes them even better. I’ll probably try it next time with this recipe, and I’ll tell you how to adapt this. (I soak my regular waffles all the time.)
You know what else is really good in these? Blueberries. Lemon and blueberries just go so well together, so halfway through baking them I pulled my bag of wild blueberries out of the freezer and dumped some into the remaining batter. Oh, those were good too. If you do this, though, watch carefully — they’re a bit more likely to burn.
Seriously. Try these. They make a wonderful and fairly healthy breakfast.
Lemon Poppy Seed Waffles
I don’t normally measure when I cook, but since I knew that they would be good, I measured just for you. 🙂
- 2 c. whole wheat flour
- 1 tsp. sea salt
- 1.5 tsp.baking soda
- 1 tbsp. poppy seeds
- 2 lemons, zested and juiced
- 1/4 c. honey
- 2 eggs
- 1/2 c. butter, melted
- 1.5 c. buttermilk
If you’re soaking the waffles, mix together the flour and buttermilk and cover it. Let it sit overnight. In the morning, add the remaining ingredients to a blender, then the soaked flour, and blend it until smooth.
If you’re not soaking, then mix together the dry ingredients in a large bowl. Preheat your waffle iron, too.
Make a well in the center and add all the wet ingredients.
Stir the batter until smooth. If you want blueberry (or any other fruit), stir it in now. 1 – 1.5 c. is about right.
Scoop about 1/3 c. of batter into the waffle iron, for each “section.” (I have one that makes rectangles, and that’s about right for each one.) Bake for 5 min. or until your waffle iron says it’s done. Pop them out and let them cool.
If you want, you can put them in bags and freeze them once they’re cool. We do this a lot, because then breakfast is super quick. Love that.